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Sweet Green Curry Chicken |
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| Category: | Main Dishes |
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| # of Servings: | 4 to 6 |
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| Submitted by: | Charles Lodge, owner of Chiang Mai Thai |
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| Description: |
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| Ingredients: | 1 Tbsp. oil
¼ c. fresh green curry paste or 2 Tbsp. store-bought paste 2 cans (27 oz.) coconut milk 6 kaffir lime leaves, gently torn 6 Thai chiles, stemmed and cut in half lengthwise 6 Thai eggplant, cut in quarters 1 carrot, cut in large ovals ¾ lb. chicken breast, cut into large bite-sized pieces ½ lb. chicken thigh meat, cut into large bite-sized pieces 1 handful baby Thai eggplant 2 to 3 Tbsp. fish sauce ½ c. Thai basil, roughly torn 1 Tbsp. brown sugar |
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| Preparation: | In a medium-heavy saucepan or wok, heat the oil and fry the curry paste for a minute or two over medium-high heat, stirring occasionally. Add a cup of the coconut milk and bring to a low boil. Continue to cook until a layer of oil forms on the surface. Add the remainder of the coconut milk and bring to a gentle boil for 5 minutes. Add lime leaves, chiles, Thai eggplant, and carrots. Simmer on low heat until the carrots are nearly done. Add chicken and baby eggplant and bring to a full boil. When chicken is done, reduce heat and add fish sauce, sugar, and half of the Thai basil leaves. Transfer to a tureen. Garnish with the remaining basil. |
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